Honey Soy Stir-Fry


  • 600g chicken, pork, beef or tofu, thinly sliced.
  • ½ cup soy sauce
  • 1 x Tbsp sesame oil
  • 2 x Tbsp lemon juice
  • 2 x Tbsp honey
  • 2 x Tbsp Sweet Chilli Sauce
  • 3 cloves garlic, finely chopped
  • 2-3cm Fresh ginger, finely grated
  • 1 x onion, diced
  • 6 cups of vegetables – fresh or frozen (e.g. broccoli, cauliflower, capsicum, zucchini, carrot, snow peas, baby corn.)
  • Rice or Noodles to Serve


  • Marinate the meat in the soy sauce, oil, lemon, honey, sweet chilli, ½ the garlic and ½ the ginger while preparing the vegetables;
  • Cook the noodles or rice according to the packet instructions;
  • Heat the wok on high. Reserve the marinade and stir-fry the meat in 2 batches, Remove meat from wok.
  • Next, heat 1 tbsp oil in the wok and stir fry the remaining garlic, ginger and onion until tender. Add the remaining vegetables and stir-fry until tender.
  • Add the meat and reserved marinade to the wok and simmer for 2minutes.
  • Serve with rice or noodles

Gluten Free Adaptation:
Ensure sauces are the gluten free option

Lower Training Day adaptation:
Serve on it’s own or with cauli rice.

Vegan adaptation:
Use tofu as protein source and maple syrup instead of honey.

Use Low FODMAP veggies – e.g. bok choy, broccoli, capsicum, carrot, zucchini
Omit onion and garlic. Replace onion with spring onions and use garlic infused olive oil.
Use maple syrup instead of honey
Serve with rice, quinoa or rice noodles.